Sunday, February 12, 2012

Super Bowl Grub - Chicken Wings Momofuku Style





Deep Fried Chicken Wings with an Asian Sauce.



Entire Wing that requires 2 cuts.



First cut, removes the tip which is mostly fat, bone and cartiledge.



The second cut divides the drummette from the wingette (the "bicep" from the "forearm", if you will.  And for that matter, the wing tip would be like the "hand."



Make your own dredging flour and mix til combined.  I used Flour, Kosher Salt, Freshly Ground Black Pepper, Chili Flakes, Smoked Paprika, Garlic Powder, Ancho Chili Powder and Cayenne Pepper.



Coat the wings in the flour mixture and refrigerate for at least 15 minutes before you fry or re-dredge for a thicker crust and refrigerate again for another 15 minutes.



In the meantime, start on David Chang's Sauce/Vinaigrette.



The Sauce - probably good on shrimp too or as a marinade.  



Heat about 2 inches (2 cups for me - but it all depends on your cooking vessel) worth of oil in a sauce pot.  Once the oil reaches 375° you are ready to fry.  No more than 7 at a time though.



After 6-7 minutes, remove the wings from the oil and season with a little salt.  Toss with the sauce and serve immediately. 


Vinaigrette/Sauce

2 tablespoons Minced Garlic
2 tablespoons Peeled & Minced Ginger
  ½ teaspoon Minced Serrano
½ teaspoon Minced Habanero
1/4 cup Rice Wine Vinegar
1/4 cup Soy Sauce
2 tablespoons Canola, Vegetable or Grapeseed Oil
1/4 teaspoon Sesame Oil
1½  tablespoons Sugar
Freshly Ground Black Pepper

Combine all ingredients and whisk to thoroughly emulsify the oil.


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